Curry Chicken Salad Sandwiches

My daughter and I are taking the grandkids to the zoo tomorrow! I'm so excited!! I myself love the zoo, but to see how much those 3 kids love it is even better!

We're packing our lunches, and it was when I went looking for this recipe that I realized I've never posted it before. It's not very healthy, unless you change the mayo to lite, or I'm wondering maybe it could be replaced w/ plain greek yogurt. I'm not sure if I'm daring enough to try that, though, since this recipe is so yummy as it is!!! I think I'll splurge a little on my calories tomorrow.

I got it from a woman I used to attend church with.


Curry Chicken Salad

1 medium onion, quartered, then sliced

about 3 T. olive oil (divided)

about 3 T. curry powder (divided)

1 1/2 pounds of chicken breast meat, chopped or cut into small bite sized pieces

about 3/4 cup mayo, more or less for personal preference

1/2 to 3/4 cups red grapes, cut in half

about 3/4 of an average sized tart apple, cut into small bite sized pieces

a small handful of chopped walnuts, if you wish

a loaf of GOOD bread

Saute onion slices in 1 T. olive oil, with 1 T. curry powder added to it. Remove from pan, let cool. In the same pan, add another 1 T. olive oil, half of the chicken and another 1 T. curry powder. Remove from pan, allow to cool. Add last 1 T. of olive oil, other half of chicken, and last 1 T. curry powder, and saute that as well. Remove from pan, allow to cool. (If your pan is big enough, you don't have to split the chicken in half, but the pan I used was smallish.)

When chicken and onion are cool, mix together along with mayonnaise. At this point, I taste a bite, to check to see if it needs more curry. Then add grapes, apples, and walnuts. Stir to combine. Add more mayo if needed.

Serve on bread.

Chicken Curry

Have I mentioned how much I LOVE Indian food????!!! MMMM! There's an Indian restaurant right around the corner from me that has a lunch buffet daily for $9.95, and I go there often! I even sometimes go there during dinner hours and order an entree. My favorite in Palak Paneer, which is a spinach curry dish with Indian cottage cheese. I haven't made that yet, but I do have a recipe.

I've tried a couple other recipes for Chicken Curry, one of which starts off the same way my curry chicken salad sandwiches (I see I haven't posted that recipe yet) do, and it is very good, but this new recipe is ooooh, sooooo much better!!!!

I have no clue where I got the recipe. I'd saved it under "Recipes from Miscellaneous Sources", so I haven't a clue. There were a few additional ingredients, but I left them out. (Edited 3/17/12: found my source - it's www.beckyhiggins.com - a blog I found while browsing some blogs. She's got some great looking recipes!!!)


Chicken Curry

1 lb. boneless, skinless chicken breasts (2 to 3 pieces)
2 T. curry powder
1/4 t. ground cinnamon
2 T. olive oil, divided
1 medium yellow onion, thinly sliced
1 1/2 c. (14 oz. can) low-sodium chicken broth
1 1/2 c. heavy cream
1 1/2 t. salt (I didn't add nearly that much, it really didn't need all of it)
1/4 t. black pepper
cooked white rice

Rinse chicken and pat dry with paper towels. Cut into 1" pieces and place in bowl. Sprinkle with curry and cinnamon, toss, and set aside. Heat 1 T. oil in large skillet over medium heat. Add onion and cook until softened, 3 to 5 minutes. Transfer to plate.

Heat remaining oil in skillet. Add chicken and cook until browned on all sides, about 5 minutes. Add broth, cream, salt, and pepper. Return onion to skillet. Heat until chicken is cooked through, 5 to 7 minutes. (For more curry flavor, add more curry powder at this time.)

Serve over rice.

Makes 4 servings